From the Wood fired Oven

Provides advice, techniques, and tips for building and working with wood-fired ovens along with recipes for different heat cycles.

Author: Richard Miscovich

Publisher: Chelsea Green Publishing

ISBN: 9781603583282

Category: Cooking

Page: 322

View: 259

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Provides advice, techniques, and tips for building and working with wood-fired ovens along with recipes for different heat cycles.
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From the Wood Fired Oven

New and Traditional Techniques for Cooking and Baking with Fire Richard Miscovich ... Techniques. to. Get. the. Most. out. of. each. Burn. ChaPter ten Pizza and Other Live-Fire Flat Breads: 600°f (316°C).

Author: Richard Miscovich

Publisher: Chelsea Green Publishing

ISBN: 9781603583299

Category: Cooking

Page: 416

View: 881

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In the past twenty years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven. From the Wood-Fired Oven offers many more techniques for home and artisan bakers—from baking bread and making pizza to recipes on how to get as much use as possible out of a single oven firing, from the first live-fire roasting to drying wood for the next fire. From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the goal of maximum heat utilization. Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. What comes first—pizza, or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on: • Making pizza and other live-fire flatbreads; • Roasting fish and meats; • Grilling, steaming, braising, and frying; • Baking pastry and other recipes beyond breads; • Rendering animal fats and clarifying butter; • Food dehydration and infusing oils; • And myriad other ways to use the oven's residual heat. Appendices include oven-design recommendations, a sample oven temperature log, Richard's baker's percentages, proper care of a sourdough starter, and more. . . . From the Wood Fired Oven is more than a cookbook; it reminds the reader of how a wood-fired oven (and fire, by extension) draws people together and bestows a sense of comfort and fellowship, very real human needs, especially in uncertain times. Indeed, cooking and baking from a wood-fired oven is a basic part of a resilient lifestyle, and a perfect example of valuable traditional skills being put to use in modern times.
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The Bread Baker s Apprentice 15th Anniversary Edition

In the years since the publication of the original The Bread Bakers Apprentice, the landscape of bakingresources has not only grown ... 2014) From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire, ...

Author: Peter Reinhart

Publisher: Ten Speed Press

ISBN: 9781607748663

Category: Cooking

Page: 336

View: 574

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WINNER OF THE JAMES BEARD AND IACP AWARD • Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more! “For the professional as well as the home cook, this book is one of the essentials for a bread baker’s collection.”—Nancy Silverton, chef and co-owner, Mozza Restaurant Group Co-founder of the legendary Brother Juniper’s Bakery, author of ten landmark bread books, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In this updated edition of the bestselling The Bread Baker’s Apprentice, Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs. You’ll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail—Peter’s version of the famed pain à l’ancienne, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker’s percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.
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Mastering Pizza

The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook] Marc Vetri, David Joachim. Levine, Ed. Pizza: A Slice of Heaven. ... From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire.

Author: Marc Vetri

Publisher: Ten Speed Press

ISBN: 9780399579233

Category: Cooking

Page: 272

View: 398

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A revolutionary guide to making delicious pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have. Pizza remains America's favorite food, but one that many people hesitate to make at home. In Mastering Pizza, award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipes—gleaned from years spent researching recipes in Italy and perfecting them in America—have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles—and even a dessert pizza made with Nutella. With transporting imagery from Italy and hardworking step-by-step photos to demystify the process, Mastering Pizza will help you make pizza as delicious as you find in Italy.
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The New Bread Basket

How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists Are ... FROM THE WOOD-FIRED OVEN New and Traditional Techniques for Cooking and Baking with Fire RICHARD MISCOVICH ...

Author: Amy Halloran

Publisher: Chelsea Green Publishing

ISBN: 9781603585682

Category: Cooking

Page: 246

View: 841

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For more than 10,000 years, grains have been the staples of Western civilization. The stored energy of grain allowed our ancestors to shift from nomadic hunting and gathering and build settled communities—even great cities. Though most bread now comes from factory bakeries, the symbolism of wheat and bread—amber waves of grain, the staff of life—still carries great meaning. Today, bread and beer are once again building community as a new band of farmers, bakers, millers, and maltsters work to reinvent local grain systems. The New Bread Basket tells their stories and reveals the village that stands behind every loaf and every pint. While eating locally grown crops like heirloom tomatoes has become almost a cliché, grains are late in arriving to local tables, because growing them requires a lot of land and equipment. Milling, malting, and marketing take both tools and cooperation. The New Bread Basket reveals the bones of that cooperation, profiling the seed breeders, agronomists, and grassroots food activists who are collaborating with farmers, millers, bakers, and other local producers. Take Andrea and Christian Stanley, a couple who taught themselves the craft of malting and opened the first malthouse in New England in one hundred years. Outside Ithaca, New York, bread from a farmer-miller-baker partnership has become an emblem in the battle against shale gas fracking. And in the Pacific Northwest, people are shifting grain markets from commodity exports to regional feed, food, and alcohol production. Such pioneering grain projects give consumers an alternative to industrial bread and beer, and return their production to a scale that respects people, local communities, and the health of the environment. Many Americans today avoid gluten and carbohydrates. Yet, our shared history with grains—from the village baker to Wonder Bread—suggests that modern changes in farming and processing could be the real reason that grains have become suspect in popular nutrition. The people profiled in The New Bread Basket are returning to traditional methods like long sourdough fermentations that might address the dietary ills attributed to wheat. Their work and lives make our foundational crops visible, and vital, again.
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Restoring Heritage Grains

FROM THE WOOD-FIRED OVEN New and Traditional Techniques for Cooking and Baking with Fire RICHARD MISCOVICH 9781603583282 Hardcover • $44.95 THE NEW BREAD BASKET How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, ...

Author: Eli Rogosa

Publisher: Chelsea Green Publishing

ISBN: 9781603586719

Category: Technology & Engineering

Page: 272

View: 796

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Including recipes for baking with Einkorn Wheat is the most widely grown crop on our planet, yet industrial breeders have transformed this ancient staff of life into a commodity of yield and profit—witness the increase in gluten intolerance and 'wheat belly’. Modern wheat depends on synthetic fertilizer and herbicides that damage our health, land, water, and environment. Fortunately, heritage ‘landrace' wheats that evolved over millennia in the organic fields of traditional farms do not need bio-chemical intervention to yield bountifully, are gluten-safe, have rich flavor and high nutrition. Yet the robust, majestic wheats that nourished our ancestors are on the verge of extinction. In Restoring Heritage Grains, author Eli Rogosa of the Heritage Grain Conservancy, invites readers to restore forgotten wheats such as delicious gluten-safe einkorn that nourished the first Neolithic farmers, emmer—the grain of ancient Israel, Egypt, and Rome that is perfect for pasta and flatbreads, rare durums that are drought-tolerant and high in protein, and many more little known wheat species, each of which have a lineage intertwined with the human species and that taste better than any modern wheat. Restoring Heritage Grains combines the history of grain growing and society, in-depth practical advice on landrace wheat husbandry, wheat folk traditions and mythology, and guidelines for the Neolithic diet with traditional recipes for rustic bread, pastry and beer. Discover the ancient grains that may be one of the best solutions to hunger today, and provide resilience for our future.
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Cooking with Fire

From Roasting on a Spit to Baking in a Tannur, Rediscovered Techniques and Recipes That Capture the Flavors of Wood-Fired Cooking Paula Marcoux. baKe-Kettles “A Letter from an Officer, Shewing how he Made his Own Bread in Scotland.

Author: Paula Marcoux

Publisher: Storey Publishing, LLC

ISBN: 9781603429122

Category: Cooking

Page: 320

View: 816

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Revel in the fun of cooking with live fire. This hot collection from food historian and archaeologist Paula Marcoux includes more than 100 fire-cooked recipes that range from cheese on a stick to roasted rabbit and naan bread. Marcoux’s straightforward instructions and inspired musings on cooking with fire are paired with mouthwatering photographs that will have you building primitive bread ovens and turning pork on a homemade spit. Gather all your friends around a fire and start the feast.
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Digital atlas of traditional agricultural practices and food processing

From the wood-fired oven: New and traditional techniques for cooking and baking with fire. White River Junction: Chelsea Green Publishing. Mode, H. & S. Chandra (1984). Indische Volkskunst. Leipzig: Edition Leipzig. Moritz, L.A. (1958).

Author: R.T.J. Cappers

Publisher: Barkhuis

ISBN: 9789492444004

Category: Social Science

Page: 1996

View: 553

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The Digital atlas of traditional agricultural practices and food processing documents the various processes involved in the production of food-from working the fields through to processing the crops for food, fodder, and other purposes.
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Wood Fired Cooking

Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire [A Cookbook] Mary Karlin. INTRODUCTION \\'elcome to the amazing world of \vood-fired cooking. \Vl1ether you are new to this form of cooking. just curious. or ...

Author: Mary Karlin

Publisher: Ten Speed Press

ISBN: 9781607741336

Category: Cooking

Page: 208

View: 694

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This contemporary collection of more than 100 recipes from chef-instructor Mary Karlin covers the range of wood-fired cooking options available to home cooks. From flame-licked Plank-Roasted Porterhouse or Grilled Naan to a hearth-baked Milanese Risotto, Leek, and Asparagus Tart or Warm Chocolate-Chipotle Cakes, Karlin's unassuming yet refined kitchen sensibility shines through in every dish. With a vast knowledge of terrific ingredients, the diverse flavor characteristics of hardwoods, and the best live-fire techniques and equipment now available, Karlin is a passionate advocate for this growing trend. Her globally inspired Indian, Italian, Mediterranean, American, and North African recipes for cooking over live flame and embers are paired with contributions from Peter Reinhart, Bruce Aidells, Deborah Madison, and other fired-up chefs. Whether you're a seasoned barbecue expert or you just bought your first bag of lump charcoal, Wood-Fired Cooking will have you stoking appetites in no time.
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Richard s Rough as Guts Cookbook and Cooking Companion

This smoking method is sometimes referred to as "barbecuing" or "pit-roasting". It may be done in a smoke-roaster, closed wood-fired oven or barbecue pit, any smoker that can reach above 250 °F (121 °C), or in a conventional oven by ...

Author: Richard Powell

Publisher: Lulu.com

ISBN: 9780980368345

Category:

Page: 272

View: 809

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